Monthly Archives: October 2013

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It’s been a stunning weekend on the Gold Coast! As it’s my last semester of university I’ve been making the most of the time with my friends. It’s an exciting time for us all to be moving onto the next stage of our lives, but is also marks the ‘end of an era’.

With this in mind I had some friends over for dinner last night and everyone contributed a delicious dish. I made my vegan spelt pizzas as they are simple yet tasty and don’t require hours of cooking.

Delicious dinner!

Now onto the shaved parsnip and carrot chips recipe. A few weeks ago now I made these as I felt like something crunchy – they are a great substitute for potato chips!

Shaved vegetables!

To shave the parsnip and carrots, I used a vegetable peeler as it ensures an evenly sliced chip.

Coated in coconut oil

Try not to overcrowd the baking tray as then the chips won’t become crunchy.

Crispy chips.

These are best eaten immediately otherwise they will lose their crunch.

Shaved parsnip and carrot chips

Serves 2 as a snack or serves 4 as a main meal accompaniment

Ingredients:

1 parsnip, washed and peeled

2 carrots, washed and peeled

Coconut oil

Salt and pepper

Method:

Preheat oven to 180C/350F and line two baking trays with baking paper.

Using a vegetable peeler, shave the parsnip and carrots.

Lightly coat with coconut oil and place on lined baking trays.

Bake for approximately 20 minutes, turning every 6-7 minutes to make them crispy.

Season with salt and pepper and serve! Enjoy!

Served on top of grass-fed beef.

They can be eaten by themselves as a snack or on top of beef or fish to keep your dinners interesting!

Like this:

Last Friday night some family friends came over for dinner. I’ve been working more than usual lately so my Mum looked after the main meal and I was asked to create a dessert.

I’ve really been loving oranges at the moment so I went back through some of my older posts for flavour inspiration and came across the cacao orange chia balls. Just remembering the flavour of these balls, I was immediately inspired to create this chocolate orange tart!

Base ingredients

Instead of nuts I used buckwheat groats in the base to provide a crunchier texture to contrast the creamy filling. Buckwheat groats can be purchased from most health food stores or the health food section in your local supermarket.

All pressed in…

Once processed, you’ll find the buckwheat doesn’t breakdown as much as nuts but don’t be alarmed. To ensure the base is all pressed into the tart pan, use the back of a wet spoon. When the tart is placed in the freezer the coconut oil solidifies so it will keep it altogether.

Earthy filling ingredients

I love the burst of orange and cacao that you have from the very first bite . There is a subtle earthiness in the filling that comes from the walnuts and cinnamon.

Smooth and creamy filling

You might be surprised to see avocado as one of the filling ingredients. It is actually beneficial for two reasons: 1) it makes the filling creamy, and 2) it is full of good fats for your body – it’s a win-win really!

Decadent, earthy tart! Ready to be demolished!

This tart will keep in a sealed container in the freezer for up to two weeks.

Raw chocolate orange tart

Serves 8

Ingredients:

Base

1 cup buckwheat groats*

10 fresh medjool dates, pitted

1/2 cup cacao powder

1 tsp pure vanilla extract

2 TBSP coconut oil

Filling

2 cups walnuts*

1/2 cup cacao powder

1/2 tsp cinnamon

1/2 cup almond milk

1/2 cup freshly squeezed orange juice

1 TBSP orange zest

1/4 cup coconut oil

1 tsp pure vanilla extract

3 TBSP 100% pure maple syrup

1/4 avocado

Decorate

Extra orange zest

Shaved chocolate (optional) – once the chocolate is set, shave by using a vegetable peeler

Method:

Place all base ingredients in a food processor and process for 3 minutes or until crumbly.

Press into a 28cm rectangle tart pan which has been lightly greased with coconut oil and lined on the bottom. Place in the freezer for 20 minutes.

Place walnuts, cacao and cinnamon into a Vitamix or food processor and process for 3 minutes.

It was my Mum’s birthday last Sunday so we spent the morning at the beach as it was such amazing weather and the afternoon with some of my extended family celebrating, and eating cake of course!

Beautiful day at the beach!

It’s really warming up on the Gold Coast so it’s nice to take advantage of such beautiful days, and to get my daily dose of vitamin d.

As it was Mum’s special day I asked for her input in regards to flavours for her birthday cake. Hazelnut and salted caramel were her flavours of choice so I came up with a raw vanilla and cacao hazelnut cake with salted caramel and chocolate.

Chocolate base

If the base is still too crumbly just add a little more coconut oil to bring it together.

Vanilla layer

The vanilla flavour actually tastes similar to condensed milk – who would have thought?!

Cacao hazelnut layer

When making the two layers, ensure they are sufficiently processed so each is smooth and creamy.

Salted caramel to be drizzled

I advise to taste test the salted caramel and chocolate as you go to ensure it is to your liking!

Chocolate for drizzling

This is a real celebration cake! It’s definitely one to be made for special occasions as it’s very decadent and looks like a piece of art!

Happy Birthday Mum!!

This cake will keep in the freezer for up to two weeks in a sealed container.

Raw vanilla and cacao hazelnut cake with salted caramel and chocolate

Serves 16

Ingredients:

Base

2 cups almonds

10 fresh medjool dates, pitted

1/2 cup cacao powder

2 TBSP coconut oil

Vanilla layer

2 cups cashews

1 TBSP pure vanilla extract

4 TBSP 100% pure maple syrup

1 cup almond milk

Cacao hazelnut layer

2 cups hazelnuts

2 TBSP cacao powder

2 tsp pure vanilla extract

6 TBSP 100% pure maple syrup

2 cup almond milk

Salted caramel

2 TBSP almond butter

2 TBSP almond milk, add more if too thick

1 TBSP 100% pure maple syrup

1 tsp salt

1 tsp vanilla

Chocolate

1/4 cup cacao powder

2 TBSP coconut oil

2 TBSP 100% pure maple syrup

Method:

Place all base ingredients in a food processor and process for 3 minutes or until crumbly.

Press into a 28cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Place in the freezer for 20 minutes.

Place all vanilla layer ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.

Pour into frozen base and even out with a spatula then place in the freezer for 1 hour, or until solidified.

Whilst waiting, place all cacao hazelnut layer ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.

Pour on top of vanilla layer and even out with a spatula then place in the freezer for 1 hour, or until solidified.

Mix in separate bowls the salted caramel and chocolate ingredients then set aside.

This past week I have been a bit under the weather and was looking for a soothing snack. I decided to make my own frozen yoghurt, but with coconut yoghurt. I added the raspberries for their antioxidants and the ginger to help my immune system (and to scare away my cold) – it seems to have worked a treat!

This frozen coconut yoghurt is the perfect dish to eat when you’re sick or to cool you down this coming summer.

Just hearing the word ‘scones’ brings me back to my childhood where we would enjoy them with lashings of butter, fresh whipped cream and warm strawberry jam.

Gone are those days, but that doesn’t mean I can’t enjoy a healthy version now. I decided to go with the traditional combination of apple and cinnamon, and to keep with my childhood topping memories I served it with caramel glaze… delicious!

Cooking down the apple

I used a Granny Smith apple as when it cooks it takes on a sweet flavour meaning you add less sweetener to the dough.

All ingredients

I used almond meal for the base as it’s very light and provides the scone with a nutty flavour.

Rolled together

At first it seems as though there is too much almond meal but after a little mixing you will see it all combine.

Ready for baking

I cut the scones into triangles before baking to allow them to cook quicker and to make it easier when serving.

Caramel glaze

The caramel glaze really makes the scones – it brings out the cinnamon flavour.

Ready for eating…

These scones will keep in the fridge for up to three days in a sealed container.

Apple cinnamon scones with caramel glaze

Makes 6

Ingredients:

1 green apple, washed and diced

2 1/2 cups almond meal

1 tsp baking powder

2 tsp cinnamon

2 TBSP rice malt syrup

Caramel glaze

1 TBSP almond butter

2 TBSP rice malt syrup

1 TBSP almond milk, add more if too thick

Method:

Preheat oven to 180C/350F. Line baking tray with baking paper.

Place diced apple and 1 TBSP water in a saucepan and cook over high heat for 5 minutes, or until softened. Whisk until it takes on a mash consistency.

Mix almond meal, baking powder and cinnamon together in a large bowl.

Add cooked apple and rice malt syrup, and mix together to form a ball.

Flatten into a round shape, place onto prepared tray and cut into 6 triangles.